Open AccessRheological Characteristics of Modified Paste from Salmon and Low Valued Breeds of Fishes
Author(s) -
Г. В. Алексеев,
Svetlana Eliseeva,
E.S. Sergacheva
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/753/7/072001
Subject(s) - fish meal , raw material , fish <actinopterygii> , food science , fish products , production (economics) , fishery , hydrolysate , commercial fish feed , business , aquaculture , biology , microbiology and biotechnology , ecology , economics , macroeconomics , biochemistry , hydrolysis
The article deals with issues related to the assessment of the rheological characteristics of modified pastes from salmon and low-valued fish breeds. The current trend of processing low-value fish raw materials is accompanied by a search for new technologies that have not been used before and develops in two directions: the development of methods for manufacturing traditional products based on low-value fish raw materials and the production of protein-containing products, such as protein isolates, hydrolysates, and food fish meal, protein mass, minced fish, etc. This is due to the fact that about a third of the total world catch of all of catched hydrobionts is used to the production of feed products and fish flour. At the same time, a lot of the small-sized fish breeds used for these purposes, although of small size, are little different in terms of chemical composition and nutritional value from those traditionally used, such as salmon species. So that they can be considered as an additional valued fish raw materials reserve for the preparation of food. The most promising recognized is the production of fish mince and the creation on its basis of various types of molded and structured products. The particular importance is the use of small-sized non-fatty fish, the mince from which is modified by the inclusion of food waste from valuable species of fish obtained by cutting of them. This allows you to send additional reserves of valuable food raw materials to produce food instead of using it for production of feeding.